Pomegranate Jeweled Cheeseball (Print Version)

# Ingredients:

01 - Unsalted butter (2 tablespoons).
02 - Fresh sage leaves (10).
03 - Cream cheese, softened (8 ounces).
04 - Mascarpone cheese, softened (4 ounces).
05 - Sharp white cheddar cheese, freshly grated (6 ounces).
06 - Sliced almonds, toasted (1/2 cup).
07 - Salt (1/4 teaspoon).
08 - Pepper (1/4 teaspoon).
09 - Pomegranate arils (1 cup).
10 - Crackers for serving.

# Instructions:

01 - Cook sage leaves in melted butter until crispy, about 1 minute per side.
02 - Beat cream cheese, mascarpone and cheddar until combined.
03 - Mix in almonds, crispy sage, butter, salt and pepper until well combined.
04 - Form into ball, wrap in plastic and refrigerate 30 minutes.
05 - Pat pomegranate seeds dry with paper towels while cheese chills.
06 - Roll chilled cheese ball in pomegranate seeds, pressing gently to adhere.

# Notes:

01 - Can make cheese mixture 1-2 days ahead.
02 - Add pomegranate seeds just before serving.
03 - Let cheese soften slightly for seeds to stick.

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